This Vanilla Chia Pudding with Strawberry Purée is a great make-ahead breakfast or a light, fruity dessert! Chia seeds combined with cashew milk and a tad maple syrup make this a quick, easy, vegan and raw dish!
It’s summah-summah time!! The thermometer hit the dreaded 100F today and I’m shvitzing like a hostage.
Remember a couple of weeks ago when I mentioned that I’m basically hibernating through the summer? Yeah, I’m hiding out in my cool, cave-like bedroom and only step outside to walk my pup and get groceries. Each trip has me drenched in sweat and gasping for air – this ain’t no life for a central European mountain girl!!
Apart from this misery everyone calls “summer vacation”, I got to meet vegan chef and cook book author Mark Reinfeld at a book signing last week! Excitement all around! If you follow me on Instagram, you may have caught a glimpse of me grinning like the Cheshire Cat (or as we say in German: grinning like a honey cake horse), holding Mark’s book and just generally, being a happy camper!
Watch out for recipes and a giveaway of “The 30 Minute Vegan” in the near future!
It’s about time I came up with a new breakfast idea, seeing that I mostly skip my first meal of the day and have an early lunch instead.
So, this Vanilla Chia Pudding with Strawberry Purée is the most exciting thing that happened to me in the past week, culinary speaking, and you will understand why if you give this a try!!
If you like rice pudding, you’ll be in love with this chia seed pudding. I made homemade cashew milk (I used less water to make it even creamier) and added it to the seeds together with maple syrup and homemade vanilla extract.
For the strawberry purée, I used frozen biodynamic strawberries but fresh ones will work just fine! Any other berry or fruit you enjoy would also do the trick, of course.
This is the perfect make-ahead breakfast as it only takes minutes to put together and a few hours in the fridge. As with so many foods before, I can’t see how I would ever get tired of this but I’m sure after 2 months of eating this daily, I’ll need a change of pace… until then, you know what I am having for breakfast!!
- 2 tablespoon chia seeds
- ½ cup nut milk (I used cashew milk)
- 1 tablespoon vanilla extract
- 2 teaspoon maple syrup
- 1 cup strawberries
- maple syrup to taste, if needed
- 1 teaspoon fresh squeezed lemon juice
- In a glass (or jar) combine all ingredients for Vanilla Chia Pudding and stir well. Make sure there aren't any chunks of chia seeds or your pudding will be lumpy. Allow to sit for 5 minutes, stir again and refrigerate overnight.
- Add ingredients for Strawberry Purée to a food processor and blend. Store in an airtight container.
- To serve, add Strawberry Purée to Vanilla Chia Pudding, garnish with berries and enjoy!